Last year I discovered a love for brussels sprouts. I know...eeeewww, right? Well, that's what I thought before I tried them prepared similar to this at one of our favorite restaurants. Honestly, I had never tried them up until last Fall because I had always thought they were a frightening vegetable! They're actually really tasty and would make a perfect side dish to one of your Fall dinners. Try them and you will thank me...hopefully!
Brussels Sprouts with Crispy Prosciutto {Serves 4-6}
INGREDIENTS:
- 1 Tbsp. Olive Oil
- 1 lb. brussels sprouts, outer leaves removed and halved lengthwise
- 3 oz. thin Prosciutto, roughly chopped
- 1/4 to 1/2 red onion, thinly sliced
- white balsamic vinegar
- Kosher Salt
- freshly ground black pepper
DIRECTIONS:
In a pot of boiling water, cook brussels sprouts for 5 minutes then drain. In a large fry pan, heat olive oil over medium-high heat. Cook prosciutto pieces until crispy and remove to plate. Add onion slices and saute until soft, about 5-7 minutes. Add brussels sprouts to the pan and cook along with the onion for about 5 minutes more or until brussels sprouts begin to brown. Reduce heat to medium-low then add about a couple swirls {about 2 Tbsp. or so} of the white balsamic vinegar the last 2 minutes of cooking. Season with salt and pepper, add prosciutto, and stir to combine.
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